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Morning Show Archives:

"Herb-Roasted Turkey with Gravy

Course Type: Entrée
Serving Size: serves 8 - 10

1 10 - 12 pound turkey, whole with giblets removed

2 Tablespoons of fresh herbs, chopped (equal parts of rosemary, sage, thyme and parsley)

6 ounces butter

1 garlic clove

Salt and pepper to taste

2 Lemons


3/4 cup white wine

1/2 cup (+/-) all-purpose flour

4 cups chicken stock Directions Turkey

Preheat the oven to 350°F.

Rinse and dry the turkey and place on rack in roasting pan.

Combine herbs, butter and garlic. Rub the butter under and over the turkey skin. Cut the lemons in half and squeeze the juice over the turkey. Place the lemons in the cavity of the turkey. Season the turkey with salt and pepper. Place the roasting pan with the turkey in the oven and cook, basting every 30 minutes. Roast for 3.5 to 4 hours or until a meat thermometer inserted in the turkey thigh registers at 165°F. When the turkey reaches 165°F remove from the oven and allow to rest for 15 - 20 minutes before carving.

For the Gravy

Transfer the turkey drippings from the roasting pan into a bowl. Skim off the fat from the drippings and reserve both. Add flour to the reseved fat and form a paste. Return roasting pan to stove top over medium heat. Deglaze the pan with the white wine, scraping the bottom of the roaster to capture the carmelized bits and reduce the liquid until almost dry. Add 1/2 cup of the roux (fat/flour mixture) and whisk to combine. Add the turkey drippings and 3 cups of stock and whisk well. Bring to a boil. Add more roux if too thin or more stock if too thick. Once you have the desired consistency season with salt and pepper.

Beverage Tips Turkey is very vesatile when it comes to wine selections. Try a light Pinot Noir or Beaujolais for a red. Another appropriate wine is Beaujolais Nouveau which is avialable just prior to the start of the holidays. As for whites try a Viognier or an off dry Reisling.


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